Cut tomatoes in half lengthways. Place in large bowl and toss with olive oil, 1½teaspoons salt and 2 pinches pepper. Line baking tray with non-stick paper. Place tomatoes, cut side up on tray. Roast for 35 minutes, until slightly shrunken and starting to dehydrate. Set aside.

Turn oven to 160ºC.

Cook bacon to your liking in large frying pan with a little olive oil. Keep warm in low oven.

Cut buns in half and place cut side up on a baking tray. Place in oven to warm through and lightly toast.

Simmer beans in boiling salted water for 4 to 6 minutes, until tender. Remove with slotted spoon then cook broccoli florets for 3 minutes until tender. Remove.

While greens are cooking bring a wide saucepan/sauteuse of water to the boil. Add 1 tsp vinegar and turn heat down so water is just simmering. Break eggs and add gently to water. (If water is boiling it will distort the shape of the egg.) Cook for 3 to 5 minutes, depending on how hard you like the yolk. To test, using a slotted spoon, remove an egg and gently press the yolk to find out what stage it is at.

To serve, place buns on warm plates top with bacon, tomatoes and greens. Place egg on top and sprinkle with dukkah.

Serve with relish or chutney of your choice.

cooks notes

All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.

Roma tomatoes roast well due to their thicker flesh and minimal watery seeds. Tomatoes can be cooked overnight for a beautifully intense tomato flavour. When you go to bed, place into 200ºC oven and turn off heat. In the morning the tomatoes will be perfect and ready to re-heat for brekky.

The green beans in the picture are Roman flat beans, available over the warmer months. Substitute any green vegetables of your choice such as soya beans (found in freezer section of supermarkets), wilted or raw spinach, zoodles (raw zucchini noodles) or asparagus.

If pre-preparing this for brekky the next day, cook greens and once perfect, plunge into iced water to halt the cooking process. Drain and store covered in fridge. It’s easy then to re-heat them in the morning.

Any vinegar is suitable to use when poaching eggs. Just be aware if a darker vinegar is used it may stain the eggs.

I love adding a dollop of aioli with these if I’m having them for lunch or dinner.

Dukkah can be purchased or make your own. It keeps well frozen and is always at hand when needed for salads or nibbles with Turkish bread and olive oil. Or use to coat a chicken schnitzel in place of breadcrumbs.

To heat buns and add a hint of a smoky flavour, brush cut sides with olive oil. Grill on pre-heated BBQ with lid closed for a couple of minutes (don’t allow them to burn if your BBQ is super-hot). then they can be kept warm in the oven whilst cooking the rest of the components.

You may need a friend to assist with the last minute cooking and construction!

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

Favourite Meal:

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.